Spring Favorites Recipes

Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!

Here are a few recipe ideas for the week:

Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

Goat-Cheese Scalloped Potatoes with Chive Blossoms

This beautiful dish is sure to be a new spring favorite!

Ingredients:
3 pounds fingerling or other small new potato
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 ounces soft mild goat cheese
Sea salt and fresh ground pepper
Fresh flowering chives, snipped with scissors, for garnish

Method:
1, Preheat oven to 350°.

2. Peel potatoes and cut into ⅛-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.

3. Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.

4. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.

Cheese Please

During the quiet, gray afternoons of winter, another area of the farm bustles with life: the farmstead creamery. Tucked in its own charming little building next to the stone barn and replete with two 26-gallon Van Riet cheese vats, commercial equipment and a cheese cave, our beloved fromagerie is a quiet and tranquil spot to experiment with new cheesemaking recipes and techniques.

We make a wide variety of fresh and aged cheeses in-house—from the hand-dipped ricotta cheeses crafted from leftover whey to the rich and creamy Tomme, Vecchio and Grana styles that are brined and aged in the cave. Other fromagerie-made favorites also include fresh chevre crafted from goat’s milk, fromage blanc and silky crème fraîche. This year we have been busy developing several new cheeses as well, working with new recipes and techniques to expand on the skills originally gleaned during our training at the Vermont Institute of Artisan Cheese and with cheesemakers Enrique Canut, Marc Druart, Peter Dixon and Gianaclis Caldwell.

We look forward to sharing delicious new cheeses, plus tried-and-true favorites from both our creamery and other local fromageries, in your weekly boxes all year long!

Golden Beet Salad with Shaved Fennel

Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.

Ingredients:
1 bunch golden beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
Sea salt and fresh ground pepper
3 blood oranges*
2 tablespoons Champagne vinegar
2 tablespoons olive oil
2 baby fennel bulbs, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed butter lettuce greens

*If you can’t find blood oranges, you can substitute 2 Navel oranges.

Method:

1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes.

2. Peel beets under cool water. Cut into quarters. Juice two of the blood oranges in a small pot and reduce by half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While motor is running add oil and season with salt and pepper. Strain into a medium bowl.

3. Remove skin and sections from remaining orange. Toss the fennel, fronds, and greens in 2 tablespoons dressing. Plate dressed greens. Toss remaining beets and blood orange (peeled and cut into sections) in vinaigrette, season with more salt and pepper if necessary and arrange on top of greens.

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